Return to Main Recipes Page/Return to Home Page

Chicken Soup w/Tofu and Ginger-Parsley Paste (M)
Source: Boston Globe Sunday Magazine 2 Jan 2000
Serves: 4

Ginger Parsley Paste:
2 tbsp. peanut oil
8 1/8"-thick slices peeled ginger, coarsely chopped
2 cloves garlic, finely chopped
1/4 tsp. Chinese or other liquid hot sauce, or to taste
1/2 cup Italian (flat) parsley leaves
Canola/bland vegetable oil

8 cups chicken stock
2 cups shredded bok choy
1/4 pound shiitake mushrooms, thinly sliced
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
1/2 pound firm tofu, cut into 1" pieces
1/2 pound snow peas, trimmed with strings removed

Make Paste:
In a skillet, heat the oil. Add the ginger and garlic and cook over low heat for 5 minutes. Scrape the contents of the skillet into the food processor with the steel blade. Add the hot sauce and parsley and work the mixture to form a paste. Add enough oil to make a mixture that just falls off a spoon. Transfer to a small bowl.

Make Soup:
In a large flameproof casserole, bring the stock to a boil. Turn down the heat and add the bok choy, mushrooms, rice vinegar, and soy sauce. Cook for 20 minutes. Add the tofu and snow peas and simmer for 3 minutes longer. Ladle the soup into 4 large bowls. Add a spoonful of ginger parsley paste and serve at once.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A